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Pork belly with cherry BBQ sauce recipe Recipe

Name: Pork belly with cherry BBQ sauce recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Ingredients: 1.6kg piece pork belly, rind scored at 1cm intervals; 18.40 gm olive oil; 14.40 gm sea salt; 1 orange, juiced; 1 French shallot, finely chopped; 2 small garlic cloves, crushed; 120g (3/4 cup) frozen pitted sour cherries or frozen pitted cherries; 180ml (3/4 cup) tomato sauce; 80ml (1/3 cup) apple cider vinegar; 70g (1/3 cup, firmly packed) brown sugar; 26.80 gm golden syrup; 24.40 gm Worcestershire sauce; 5.90 gm hot English mustard; 2.40 gm sea salt; 1/2 tsp ground black pepper; 1 fresh bay leaf

taste

Pair this crispy, salted pork belly with our best-ever sticky cherry sauce for the ultimate Christmas lunch roast.

Ingredients

1.6kg piece pork belly, rind scored at 1cm intervals

18.40 gm olive oil

14.40 gm sea salt

1 orange, juiced

1 French shallot, finely chopped

2 small garlic cloves, crushed

120g (3/4 cup) frozen pitted sour cherries or frozen pitted cherries

180ml (3/4 cup) tomato sauce

80ml (1/3 cup) apple cider vinegar

70g (1/3 cup, firmly packed) brown sugar

26.80 gm golden syrup

24.40 gm Worcestershire sauce

5.90 gm hot English mustard

2.40 gm sea salt

1/2 tsp ground black pepper

1 fresh bay leaf

Method

Place the pork on a plate. Rub 1 tsp oil into the pork rind. Sprinkle with 1 tbs salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).

Meanwhile, for the barbecue sauce, heat the oil in a small saucepan over medium heat. Add shallot and garlic. Cook, stirring, for 3 minutes or until softened. Add cherries, tomato sauce, vinegar, brown sugar, golden syrup, Worcestershire sauce, mustard, salt, pepper and bay leaf. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 25-30 minutes or until reduced and slightly thickened. Transfer to a heatproof bowl. Set aside to cool completely.

Preheat oven to 250°C/230°C fan forced. Use paper towel to wipe rind completely dry. Place, skin side up, in a large heavybased baking dish. Rub remaining oil into rind and sprinkle with the remaining salt. Roast for 45 minutes or until the skin crackles. Carefully remove from the oven and stand for 5 minutes.

Reduce oven to 160°C/140°C fan forced. Combine the orange juice, 160ml (2/3 cup) barbecue sauce, and 375ml (1½ cups) water in a jug. Pour around pork, avoiding rind. Roast, adding an extra 250ml (1 cup) water halfway, for a further 2 hours or until pork is very tender. Transfer pork to chopping board. Set aside to rest for 10 minutes.

Pour the pan juices into a jug. Skim the fat from the surface and discard. Add pan juices and remaining barbecue sauce to a small saucepan over medium-low heat. Bring to the boil. Simmer, stirring occasionally, for 4 minutes or until slightly thickened. Transfer to a jug. Carve pork and serve with sauce.

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